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Enjoy a fiesta first thing in the morning with this Easy Gluten-free Mexican Breakfast Casserole. It's packed full of flavor in every bite that the whole family will enjoy!
I am a huge breakfast lover, it's probably one of my favorite meals of the day. We actually often eat breakfast for dinner because I love it so much. Thankfully the rest of the family agrees, haha.
Don't get me wrong, I totally love all breakfast foods, but if I had to choose between sweet and savory, savory would win hands down. Make it Mexican, and it quickly rises to the top even more. I guess that's why I totally love this Mexican Breakfast Casserole so much. It's like Taco Tuesday, but first thing in the morning, and that makes me happy.
Why You'll Love It
- Easy to make!
- Full of flavor!
- It can be made ahead of time!
- Sausage - You can use what you like here, or you can use my Breakfast Sausage recipe for this dish.
- Bell Peppers - Use whatever color you want. You can even use frozen peppers, which I often do since I always have them on hand.
- Onion - Whatever color you want, I usually use white.
- Black Beans - Get the unseasoned black beans and drain them.
- Tomato Paste - Just a little bit but don't skip it.
- Gluten-free Tortillas - I use Siete Brand grain-free tortillas in these. You can easily substitute gluten-free corn tortillas if you prefer or have those on hand too.
- Cheese - I prefer cheddar in this dish, but you can use what you like or leave it out for a dairy-free casserole.
- Eggs - This casserole does call for eggs since it's what brings it all together. I've had friends tell me they have had luck using a liquid egg substitute like Just Egg.
- Spices - What good Mexican dish doesn't have spices?
Making Mexican Breakfast Casserole
- Brown the sausage and drain any excess fat if desired.
- Add the peppers and onions and saute until they are soft.
- Stir in the drained black beans, spices, and tomato paste cook until warmed through.
- Set the filling aside.
- Whisk the eggs together into a small bowl and set them aside.
- Layer it up - Start with the meat filling, then a layer of tortillas, then meat, tortilla, cheese until the baking dish is filled.
- Pour the whisked eggs over the top.
- Add additional cheese on top over the eggs.
- Bake in the oven for 30-45 minutes or until the center of the casserole is cooked through and jiggly eggs do not appear. The top will look slightly golden.
- Remove the baking dish from the oven and allow it to cool about ten minutes before serving.
This casserole is easily prepped ahead of time. You can even do it a few different ways. You can easily make the sausage filling ahead of time and then just assemble the casserole when you are ready to bake it off.
If you want to assemble it and put it in the fridge, you can do that as well. Just let it come to a neutral temperature for about thirty minutes before baking it off as directed.
If you want to freeze this Mexican breakfast casserole, you can. Layer the casserole as directed and then lay a piece of plastic wrap directly over the top of the dish. Once the plastic is covering the top, then cover the whole thing with foil and place it in the freezer for up to three months.
When you are ready to bake it, let it defrost overnight in the fridge. Before baking, remove the foil and plastic and let it come to room temperature for thirty minutes before baking as instructed.
I always make this dish with sausage but feel free to use what you like. You can even add some more spice with some chorizo or even make it vegetarian by using a sausage alternative. You can even leave it out and just double the beans.
You can add more heat with more spices or add in some sliced jalapeno if you prefer. You can even add some of your favorite hot sauce for more of a kick.
This breakfast casserole has tons of flavor, and making it dairy-free won't change that. You can easily substitute in your favorite dairy-free cheese or just leave it out. It's still delicious.
I always use regular eggs in this recipe, but because it's baked the way it is, you can easily substitute your favorite liquid egg replacer instead.
More Breakfasts to Love
Easy Gluten-free Mexican Breakfast Casserole
- Baking Dish
- 1 lb Ground Breakfast Sausage
- 1 C Bell Peppers diced
- 1 small Onion diced
- 1 15 OZ Can Black Beans drained
- ¼ C Tomato Paste
- 8 Gluten-free Tortillas or corn tortillas cut in half.
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Cumin
- ½ - 1 teaspoon Chipolte Powder
- 6-8 Large Eggs or liquid egg alternative
- 2-3 C Shredded Cheddar Cheese dairy-free or leave off if desired.
- Toppings (Optional) Sour Cream, Hot Sauce, Cilantro, Avocado
- Preheat the oven to 375 degrees and lightly grease an 9x9 baking dish.
- In a skillet over medium heat, cook and drain the sausage.
- Add the peppers and onions to the sausage and saute them until they start to soften.
- Drain and then add the black beans, along with the tomato paste and spices to the sausage and veggies. Let it cook 1-2 minutes until warmed through, then set it aside.
- In a small bowl whisk the eggs together and set it aside.
- With all the ingredients prepped you can start layering the casserole.
- Start with a small layer of the filling, then tortillas for the base.
- Then rotate between the filling, cheese and tortillas until the baking dish is filled.
- Once the baking dish is filled pour the whisked eggs over the top and let it drain down into the casserole dish.
- Top the whole dish with additonal cheese if using.
- Bake the casserole in the oven for about 30-45 minutes or until the eggs no longer look jiggly and the top is slightly golden.
- Remove the breakfast casserole from the oven and allow it to cool before slicing.
- Top with additional toppings if desired and enjoy.